My husband was skeptical when I told him I was making fish tacos. But once he tried them he was totally on board. These are easy and simple to make. Even better! If you want to add flavor you can blacken the cod on a grill pan, but make sure it is amply greased first! What makes this dish is the mango peach salsa!
Makes 6 tacos
4 cod fish fillets
Extra Virgin Olive oil
The juice of 1 Lime
Salt and Pepper
optional: Daiya cheese
Santa Barbara Mango Peach Salsa (or click on the link to make your own)
Gluten free store bought Guacamole or this recipe
Drizzle EVOO in the frying pan. Take the cod and put the fillets in the pan. Sprinkle with the taco seasoning (not too thick), the salt and the pepper. Drizzle with lime. Cook on medium heat until cooked through. (5 minutes per size or so). When you flip the cod over sprinkle with some taco seasoning. Shred the cooked fish, and put in corn or rice tortillas. Sprinkle with salsa, lettuce, tomato and guacamole (if desired). I like to top mine with Daiya cheese. I am posting this at Waste Not Want Not Wednesday.